Description
This recipe is nothing extraordinary. But... that's when I was faced with the problem of cooking this meat without any "quirks" that fill the Internet, found nothing. But I wanted to try the true taste of this unusual for our region meat. Cooked - very tasty and very fast!
Ingredients
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Venison
0.5 kg
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Vegetable oil
4 tsp
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Salt
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The mixture of peppers
Cooking
The most important is to properly slice the meat, then get EVERYTHING!!! Cut meat ACROSS the grain. Let the pieces we have obtained different - not a problem, all roasts! Put in a bowl, add salt, pepper, no need for any other spices - "kill" the taste of venison - add the vegetable oil. Leave to marinate. This is the number I marinated 20 minutes.
Heat the pan, much!!! Oil does not pour, it is in the marinade. Quickly begin to put the meat in the pan.
It very quickly begins to"seize" by changing its color.
Once all the pieces of the pink has turned brown and flip. A bit more patience, just 2-3 minutes, and be ready!!!
No side dishes, just meat and greens. Cuuuute!!!
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